As long as I can remember, every year during the Lunar New Year holiday, such as the Dragon Boat Festival, the Mid-Autumn Festival in July (called Ghost Festival in our hometown) and the Mid-Autumn Festival on August 15th, this blood duck is indispensable on the dinner table at home. Of course, when we were young, we could only eat meat and poultry during the Spring Festival holiday. At that time, I, who had never been out of our county, thought that the whole country ate duck like this. Walking out of our county and studying in the outside world, I found that the original way of eating blood ducks is only available in our county. Making duck into blood duck is a unique practice in our hometown.
When I was a child, the scene of making blood ducks at home was still vivid. I remember at that time, if we wanted to eat delicious blood duck, our children also had to work. Turning a lively duck into duck meat is a complicated job.
At that time, chickens and ducks were slaughtered at home, especially blood ducks, and duck blood should be kept. When killing ducks, adults are responsible for catching the duck neck and slaughtering it. We are responsible for catching the duck's feet and wings to prevent it from beating and collecting duck blood. After slaughter, duck feathers and blood need to be washed. To keep stirring the duck blood mixed with water, in the local dialect at home, it is necessary to stir the tendons in the duck blood until the duck blood can't solidify.
Cleaning duck feathers is also some meticulous and boring work. When you finish plucking the long duck feathers, you think you have succeeded. As a result, the collapse happened, and there was a layer of short hair about one centimeter inside. Adults tell you, that layer of short hair should also be pulled out. In order to make the duck delicious, we can only continue to pull it patiently. When our hands wrinkled in the water, we finally cleaned the duck feathers.
At that time, there were many people in the family, and one duck was not enough for the whole family. So, mom thought of a way. When there are fresh edamame, add a bowl of edamame to duck meat; When there is no fresh edamame, add a bowl of fried peanuts to the duck meat to increase the weight of the blood duck.
The edamame and peanuts we add are planted in our own fields, so peeling edamame or peanuts is also our children's job. When doing those preparatory work, it is definitely unwilling for children who are very playful. But because we haven't eaten meat for a long time, our strong desire to eat meat finally overcame our laziness. Generally speaking, helping adults is still very positive.
When I was a child, I always thought my mother was like a magician. She put duck meat, duck blood, onion, ginger, garlic and other materials into the pot, and made a delicious pot of blood duck after dinner. At that time, we all cooked with firewood. I am responsible for adding wood to the stove below, and my mother is frying duck on it. Soon a fragrance floated out and made my mouth water.
My mother is a good cook of blood duck, but unfortunately I'm always clumsy in cooking, and I haven't got the true story of my mother yet. At present, the only method I remember that my mother taught me to make blood duck is to put more ginger slices to remove the fishy smell, and I don't know anything else.
I have written it, and suddenly I want to eat the blood duck cooked by my mother. In fact, every time I go back now, blood duck is an indispensable dish on the dinner table, because my mother knows I love it. I never seem to get tired of the blood duck cooked by my mother. Last time I went back, I saw my mother covered in silver. I'm thinking, it's time to learn the dish of blood duck by myself.